Mouse Taste receptor type 2 member 4 (TAS2R4) ELISA Kit

TAS2R4 encodes a member of a family of candidate taste receptors that are members of the G protein-coupled receptor superfamily and that are specifically expressed by taste receptor cells of the tongue and palate epithelia. These apparently intronless genes encode a 7-transmembrane receptor protein, functioning as a bitter taste receptor. TAS2R4 is clustered with another 3 candidate taste receptor genes in chromosome 7 and is genetically linked to loci that influence bitter perception.

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Mouse Taste receptor type 2 member 4 (TAS2R4) ELISA Kit has high sensitivity and excellent specificity for detection of Mouse TAS2R4. No significant cross-reactivity or interference between Mouse TAS2R4 and analogues was observed.

This Mouse Taste receptor type 2 member 4 (TAS2R4) ELISA Kit employs a two-site sandwich ELISA to quantitate TAS2R4 in samples. An antibody specific for TAS2R4 has been pre-coated onto a microplate. Standards and samples are pipetted into the wells and anyTAS2R4 present is bound by the immobilized antibody. After removing any unbound substances, a biotin-conjugated antibody specific for TAS2R4 is added to the wells. After washing, Streptavidin conjugated Horseradish Peroxidase (HRP) is added to the wells. Following a wash to remove any unbound avidin-enzyme reagent, a substrate solution is added to the wells and color develops in proportion to the amount of TAS2R4 bound in the initial step. The color development is stopped and the intensity of the color is measured.

• Do not mix components from different kit lots or use reagents beyond the kit expiration date.• Allow all reagents to warm to room temperature for at least 30 minutes before opening.• Pre-rinse the pipet tip with reagent, use fresh pipet tips for each sample, standard and reagent to avoid contamination.• Unused wells must be kept desiccated at 4 °C in the sealed bag provided.• Mix Thoroughly is very important for the result. It is recommended using low frequency oscillator or slight hand shaking every 10 minutes.• It is recommended that all samples and standards be assayed in duplicate or triplicate.